I’m a die-hard fan of traditional British scones served with sweet jam and whipped cream, but I’ve also come to love America’s take: generous, wedge-shaped and chunky with mix-ins. They’re also typical breakfast fare – not just afternoon tea – which is a major plus.

With unique flavour combinations that mirror the seasons, New York scones are particularly captivating. In summer, you’ll find blackberry and mint at Ovenly, while in winter Bibble & Sip turns out a mean spiced pear with bergamot glaze. Then there’s the constant favourite at Levain studded with oatmeal and raisins.

These scones, made with dried figs plumped up in sweet Marsala, can be enjoyed year round, and the syrup doubles as a glaze, which makes them even more lush.

Ingredients

Quantity

Ingredient

300g

plain flour

2 tablespoons

caster sugar

1 tablespoon

baking powder

1/2 teaspoon

fine salt

finely grated zest of 1 large lemon

330g

thickened cream

1 tablespoon

honey

Marsala figs

Quantity

Ingredient

125g

marsala

110g

caster sugar

125g

water

100g

dried figs, stalks removed, quartered

Method

To make the Marsala figs, place the Marsala, sugar and water in a small saucepan and bring to the boil over medium–high heat, stirring to dissolve the sugar. Add the figs and cook, stirring occasionally, for 8–10 minutes or until syrupy. Remove from the heat and set aside to cool.

Place the flour, sugar, baking powder, salt and lemon zest in a large bowl. Remove the figs from the syrup, reserving the syrup, then add the figs to the flour mixture and toss to combine. Pour in the cream and honey and stir until just combined. Shape into a rustic 20 cm round (don’t flatten it, it’s supposed to have a bit of height), cover with plastic wrap and refrigerate for 30 minutes to firm slightly.

Preheat the oven to 200°C and line a baking tray with baking paper.

Cut the dough into eight equal wedges, then place, 5 cm apart, on the prepared tray (the dough may be a bit sticky and tricky to move, so don’t worry if the wedges become slightly misshapen). Bake for 15 minutes or until golden and risen.

Remove the scones from the oven and, while they are still warm, brush with the reserved glaze (you may have some glaze left over). Cool for 20 minutes, then serve warm (my pick) or at room temperature (just as good!).